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Thai Shrimp Salad

It’s a good thing I’m showing you a salad today, because the rest of the week I’m pretty much blowing your diet.

It’s going to be wonderful.

See that greenish water in the noodles right below those words I just typed just 10 seconds ago? It’s green because it’s the same water I used to cook the sugar snaps in. Planet saving, you guys. I want to say boom right now but I don’t want you to flick my face.

So the way this goes is, you blanch your peas. You cook your noodles. (all that takes, what, five minutes? six? seven?)

You sear your shrimp. You slice up some fresh peppers, cherry toms and romaine. You grab some fresh herbs and crunchy peanuts. You put your right foot in. You take your right foot out. You whisk together a zingy dressing and you shake it all about.

Now, heat the remaining 2 Tbs. oil in a large skillet over medium-high. Add the shrimp, season with salt and pepper and sear on one side for 2 minutes. Flip and sear another minute.

Then you just build! Throw some romaine in the bottom of a couple of salad bowls. Then add some vermicelli noodles, the snow peas, peppers, tomatoes, shrimp, cilantro, mint, and some good crushed peanuts. Shake up (or whisk) your dressing one last time and then drizzle it over the salads.